Ranch Dressing

This dressing tastes so rich and creamy, you won’t believe it’s dairy free. Serve with The Wedge, or as a dip with crudités.

Yield: 1 cup, 8 servings

1 cup soaked raw cashews

3/4 cup water

2 tablespoons fresh lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon plus 1/8 teaspoon salt

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 tablespoon minced fresh dill weed, or 1 teaspoon dried

Equipment

measuring cups

measuring spoons

citrus juicer or reamer

cutting board

chef’s knife, 8-inch

blender

rubber spatula

Place the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth and creamy. Add the basil and dill weed and pulse briefly, just to mix. Stored in a sealed container in the refrigerator, Ranch Dressing will keep for five days.

In this DVD, Jennifer Cornbleet demonstrates new recipes from the revised and expanded edition of her top-selling book, Raw Food Made Easy for 1 or 2 People. Jennifer’s time-saving techniques enable you to make dishes that keep your tastebuds happy and your body energized.